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Asparagus
Soup
Like a bouquet of fresh vegetables, this light but soothing soup
is just the thing on a cool spring evening.
It is
important to cut the green vegetables into small pieces so they
cook quickly, while retaining their bright color.
1 14 ounce can reduced-sodium chicken broth
1/4 cup water
1 yellow flesh potato (yukon gold) 6 ounces peeled, cut into 1/2
inch cubes
1 medium shallot, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried savory or marjoram leaved
1/8 teaspoon salt
12 ounces asparagus, woody ends removed, sliced into 1 inch pieces
1 1/2 ounces thinly sliced prosciutto, chopped
Fresh ground pepper to taste
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Place broth, water,
potato, shallot, garlic, thyme, savory (or marjoram) and salt in a
large saucepan. Bring to a boil over high heat. Reduce heat to
medium-low, cover, and simmer until the potato is tender, about 8
minutes. Add asparagus, return to a simmer, and cook, covered,
until the asparagus is tender, about 5 minutes more.
Meanwhile, cook prosciutto in a small skillet over medium heat,
stirring, until crisp, about 5 minutes.
Pour the soup into a large blender or food processor
(see Tip); puree until smooth, scraping down the sides if
necessary. Season with pepper. Serve topped with the crisped
prosciutto.
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